GF Apple, Carrot, Walnut & Date Muffins
Some Gluten Free muffin recipes that are packed with softness and flavour are incredibly calorific. Whereas other recipes that are more healthy... just taste like cardboard.
Using the natural sweetness of apples, carrots and Persian dates, these muffins are super satisfying.
The coconut milk powder and arrowroot powder added with almond milk gives it its softness and fluffiness (that means you can make them on the weekend, keep them in the fridge, and reheat them as your busy week goes on - it retains its moisture).
Not to mention - this recipe uses grainless and protein rich buckwheat and coconut flours. No need for copious amounts of rice flour or potato starch to feel full.
Passes the taste and texture test for non-GF family members!
This recipe makes 6 jumbo muffins (or 12 smaller sized muffins)!
#breakfast #muffins #glutenfree #gf #apples #carrots #dates #walnuts
GF Apple, Carrot, Walnut & Date Muffins
Some Gluten Free muffin recipes that are packed with softness and flavour are incredibly calorific. Whereas other recipes that are more healthy... just taste like cardboard.
Using the natural sweetness of apples, carrots and Persian dates, these muffins are super satisfying.
The coconut milk powder and arrowroot powder added with almond milk gives it its softness and fluffiness (that means you can make them on the weekend, keep them in the fridge, and reheat them as your busy week goes on - it retains its moisture).
Not to mention - this recipe uses grainless and protein rich buckwheat and coconut flours. No need for copious amounts of rice flour or potato starch to feel full.
Passes the taste and texture test for non-GF family members!
This recipe makes 6 jumbo muffins (or 12 smaller sized muffins)!
#breakfast #muffins #glutenfree #gf #apples #carrots #dates #walnuts
Cooking Instructions
- 1
Gather and measure out dry ingredients. Prepare apples (cored and sliced) and carrot (peeled and grated).
- 2
Sprinkle cinnamon onto apples and place into a saucepan. Add water and cook on medium heat for approximately 15 minutes until softened. Stir and lightly mash with a spoon. This makes a rough, unblended apple sauce. Set aside to cool in another bowl for approximately 15 minutes. You can use an ice bath if you wish. Ensure it's not steaming hot when mixing in, otherwise it may cook the eggs in the mixture!
- 3
Once the apple mixture is cooled enough, melt the coconut oil (if still solid). Pop it in the microwave for 20-30 seconds. In a separate bowl, whisk the eggs, melted coconut oil and vanilla together. Set aside.
- 4
In a big bowl or stand mixer, mix all the dry ingredients together (flours, powders and salt). Slowly mix in the apple mixture and grated carrots. Add the egg mixture and mix well. Slowly add the juice and almond milk. Then add the walnuts and dates. This is quite a wet mix. Continue mixing until everything is evenly combined and absorbed.
- 5
Spray the oil in a silicone muffin tray. You can fill the muffin mixture close up to the top. Sprinkle oats. Bake in a preheated oven at 180°C / 350-360°F for 35 minutes.
- 6
Take out muffins and let cool on a cooling rack. Enjoy immediately or let cool and store away in the fridge. You can reheat it in the oven to refresh the muffins at 120°C / 250°F for 10-15 minutes. Tastes fresh any day of the week up to 7 days.
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